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Thursday, November 8, 2007

Ahh, the smell of chocolate chip cookies, wafting through the house on a freezing cold Fall day. A staple of many a childhood, the classic recipe is one my mom (and I'm sure many many moms around the world) can make from scratch without ever opening a cookbook or recipe box. Flour, butter, eggs, sugar... I'm all for these original cookies and they are a feature on my bakery menu, I mean why mess with a favourite, right?

My little sister Teaghan had been after some chocolate chip cookies for a few days now, and I knew I'd be stuck without them. After leaving her in the cold yesterday (damn construction people on our tiny street with their tractor-trailer trucks!) I decided that there were no more excuses. The great classic, the traditional hallmark of our childhood, had to be made.

Well, this isn't the traditional cookie. In fact, this cookie contains a sneaky, special ingredient, and is lacking in a few of the other "essentials". Call it a new-age, "hippified" chocolate chip cookie. And it wasn't originally what I had planned to do, but hey, it worked! These are still as tasty as ever, chewy yet crisp, studded with chocolate chips - but they are made with partial whole wheat flour, no eggs, and *cover your eyes if you're a traditionalist* TOFU!

The verdict: vegan cookies rock! All I can say is "God, I hope she doesn't read this before she eats them".